how’s your weekend going?
ours is good.
simple, quiet, rainy…
we spent the morning doing yard work.
we live on over an acre, so there’s always plenty to do.
when the weather is cold and rainy it’s actually relaxing and kind of fun.
i took my sweet 4 year old to a movie this afternoon.
he was simply adorable.
we haven’t been to a movie in a really long time.
he had so many sweet things to say.
“mom, why do they give us tickets?”
“mom, i can get candy here?!”
and my favorite…
“mom, this popcorn tastes so much better than the popcorn at home!”
yes, jonah… yes, it does.
look at this sweeet wittle face!
i’ve been gazing at it almost every afternoon while we play go fish and candy land.
board games and rainy days go hand in hand. : )
i made this lovely wreath.
ain’t she pretty?
she’s in my shop now.
i’ve actually been working on pushpins and magnets a lot lately, too.
i’ve added new sets and re-stocked some oldies.
make sure you stop in and take a look around!
right now, at this very moment,
as i sit here writing this post,
there is the most glorious smell coming from the kitchen.
it’s our dinner…
Perfect Roast Chicken.
i’m so very excited to devour this dish,
to suck every succulent bone clean.
(okay, i’ll stop before i take it too far.)
it’s a fantastic recipe that my kids absolutely inhale and request again and again.
you should make this chicken tonight.
you won’t regret it.
Perfect Roast Chicken
Recipe Courtesy of Ina Garten
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.